This White Bean Dip is the perfect addition to any appetizer menu! Each dip is full of subtle flavors that are well-balanced with pita chips and veggies!
Scheduling time with our friends as adults is practically impossible! Between our work schedules, kids’ activities, living in different towns, etc. it can be difficult to find a time where we’re all available. That’s why we do a lot of things last-minute. When I need a quick and easy appetizer to whip up for a party, this dip is one of my favorite go-to options.
Ingredients:
Seasoned Pita Chips:
6 pitas
3 tablespoons olive oil
salt and pepper, to taste
White Bean Dip:
1 15 oz. can cannellini beans, drained and rinsed
3 cloves fresh garlic, peeled
2 tablespoons fresh lemon juice
2 – 3 large fresh sage leaves, chopped
1/3 cup regular extra virgin olive oil
salt and pepper, to taste
1 tablespoon high-quality extra virgin olive oil
dash cayenne pepper
Instructions:
Preheat oven to 375 degrees.
Line a rimmed baking sheet with parchment paper. Cut each pita into 8 equal-sized wedges. Lightly brush pita wedges with olive oil on both sides and place on lined baking sheet.
Season pita with salt and pepper before placing in oven. Bake for 5-6 minutes before turning each wedge to toast the opposite side. Return to oven and continue baking for another 5 or 6 minutes, or until pita wedges are golden brown. Remove from oven and set aside.
Add cannellini beans, fresh garlic, lemon juice, sage leaves, and olive oil to the bowl of a food processor or blender and blend until smooth.
Pour bean mixture into a serving bowl and season with salt and pepper to taste. Right before serving, add a dash of cayenne pepper and a drizzle of some high-quality extra virgin olive oil. Serve with seasoned pita chips or veggies.
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